In a mixing bowl, blend softened cream cheese, powdered sugar, 2 tbsp milk and half the vanilla extract until smooth and creamy.

Gently fold 1 cup of blueberries into the cream cheese mixture for bursts of fruit flavour.

Spread the cream cheese layer over the bread cubes, then add remaining bread cubes to create a top layer.

In a large bowl, whisk together eggs, milk, cinnamon, nutmeg, and remaining vanilla until fully combined.

Pour this egg mixture evenly over the layered bread and cream cheese, pressing lightly so the bread soaks up the custard.

Sprinkle remaining blueberries across the top to infuse sweet, tangy pops throughout.

Cover dish tightly and refrigerate for at least 8 hours to allow the custard to soak deep into the bread.

Preheat oven to 375°F (190°C), then bake covered for about 45 minutes.

Remove foil and continue baking until the centre is set and the edges are lightly browned, about 30 minutes more.

Let cool slightly before serving warm to balance creamy texture and gentle sweetness.